{"id":75971,"date":"2022-08-13T14:39:11","date_gmt":"2022-08-13T11:39:11","guid":{"rendered":"https:\/\/www.haberegider.com\/blog\/?p=75971"},"modified":"2022-08-13T14:39:11","modified_gmt":"2022-08-13T11:39:11","slug":"adi-izmir-ile-ozdeslesen-lezzet-sogus","status":"publish","type":"post","link":"https:\/\/www.haberegider.com\/blog\/adi-izmir-ile-ozdeslesen-lezzet-sogus\/","title":{"rendered":"Ad\u0131 \u0130zmir ile \u00f6zde\u015fle\u015fen lezzet: S\u00f6\u011f\u00fc\u015f"},"content":{"rendered":"

K\u00f6keni konusunda \u00e7e\u015fitli rivayetler bulunsa da ad\u0131 \u0130zmir ile \u00f6zde\u015fle\u015fen bir lezzet olan s\u00f6\u011f\u00fc\u015f, kuzu kellesinden \u00e7\u0131kar\u0131lan etlerle lava\u015fa sar\u0131larak so\u011fuk servis ediliyor.<\/h4>\n

Y\u00f6r\u00fck ve Balkan k\u00fclt\u00fcrlerinden gelmi\u015f olabilece\u011fi de\u011ferlendirilen, Anadolu’da farkl\u0131 kentlerde de yap\u0131lan s\u00f6\u011f\u00fc\u015f, \u0130zmir ile \u00f6zde\u015fle\u015fen bir lezzet olarak dikkati \u00e7ekiyor.<\/p>\n

Sadece kuzu kellesinden yap\u0131lan s\u00f6\u011f\u00fc\u015f\u00fc haz\u0131rlayan ustalar\u0131n mesaisi bir g\u00fcn \u00f6nceden ba\u015fl\u0131yor. Ustalar\u0131n 4-5 saat kaynatt\u0131\u011f\u0131 kelleler, so\u011fuk suyla y\u0131kand\u0131ktan sonra dinlendiriliyor.<\/p>\n

Beyin, dil ve yanak ile g\u00f6z k\u0131sm\u0131ndaki ya\u011flar\u0131n titizlikle kelleden ayr\u0131lmas\u0131, i\u00e7inde kemik par\u00e7as\u0131 kal\u0131p kalmad\u0131\u011f\u0131 kontrol\u00fcn\u00fcn ard\u0131ndan etler, tezgaha yerle\u015ftiriliyor. Dil ve yanak etlerinin a\u011f\u0131rl\u0131kl\u0131 konuldu\u011fu s\u00f6\u011f\u00fc\u015fte tercihe g\u00f6re beyin ilave edilmeyebiliyor.<\/p>\n

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Daha \u00e7ok lava\u015f\u0131n i\u00e7inde d\u00fcr\u00fcm \u015feklinde t\u00fcketilen s\u00f6\u011f\u00fc\u015f\u00fcn i\u00e7ine et kar\u0131\u015f\u0131m\u0131n\u0131n yan\u0131 s\u0131ra so\u011fan, maydanoz, domates ve baharatlar ekleniyor. So\u011fuk t\u00fcketilen s\u00f6\u011f\u00fc\u015f, tok tutmas\u0131 dolay\u0131s\u0131yla \u00f6zellikle \u00f6\u011flen men\u00fclerinde tercih ediliyor.<\/p>\n

\u0130zmir’in Tarihi Kemeralt\u0131 \u00c7ar\u015f\u0131s\u0131’nda s\u00f6\u011f\u00fc\u015f d\u00fckkan\u0131 bulunan Levent \u0130nceo\u011flu, AA muhabirine, 1985 y\u0131l\u0131nda kasap olarak i\u015f hayat\u0131na at\u0131ld\u0131\u011f\u0131n\u0131, 1992’de \u00e7al\u0131\u015fmak i\u00e7in Almanya’ya gitti\u011fini, 2009’da ise T\u00fcrkiye’ye d\u00f6nmesinin ard\u0131ndan s\u00f6\u011f\u00fc\u015f d\u00fckkan\u0131 a\u00e7t\u0131\u011f\u0131n\u0131 s\u00f6yledi.<\/p>\n

Yakla\u015f\u0131k 50 metrekarelik d\u00fckkan\u0131nda m\u00fc\u015fterilerine g\u00fcnde 150’ye yak\u0131n s\u00f6\u011f\u00fc\u015f haz\u0131rlad\u0131\u011f\u0131n\u0131 belirten \u0130nceo\u011flu, “Bal\u0131kesir y\u00f6resinden gelen kelleler \u00e7ok lezzetli olur. Kuzular kuyruksuz oldu\u011fu i\u00e7in ya\u011f v\u00fccuda da\u011f\u0131l\u0131r. G\u00fcnl\u00fck al\u0131yoruz. Sadece kuzu kellesi olmak zorunda. Dana kellesi olmaz \u00e7\u00fcnk\u00fc lezzeti uymaz.” dedi.<\/p>\n

\"\"<\/p>\n

S\u00f6\u011f\u00fc\u015f\u00fcn ha\u015flama et olmas\u0131 dolay\u0131s\u0131yla di\u011fer et \u00fcr\u00fcnlerine g\u00f6re daha hafif oldu\u011funu dile getiren \u0130nceo\u011flu, “S\u00f6\u011f\u00fc\u015f\u00fc yaz k\u0131\u015f yiyebilirsiniz. \u00d6zellikle yaz\u0131n daha iyidir \u00e7\u00fcnk\u00fc a\u011f\u0131r olmaz. Ben i\u00e7ine biraz reyhan koyuyorum. Biraz daha ye\u015filli\u011fe a\u011f\u0131rl\u0131k veriyorum. Zeytinya\u011f\u0131 \u00e7ok g\u00fczel yak\u0131\u015f\u0131r. Bazen taze da\u011f keki\u011fi de koyuyorum.” diye konu\u015ftu.<\/p>\n

Kemeralt\u0131 \u00c7ar\u015f\u0131s\u0131’n\u0131n gastronomi turlar\u0131na da ev sahipli\u011fi yapmaya ba\u015flad\u0131\u011f\u0131n\u0131, tur rehberleri e\u015fli\u011finde \u00e7ok say\u0131da yerli ve yabanc\u0131 turistin d\u00fckkan\u0131na geldi\u011fini anlatan \u0130nceo\u011flu, s\u00f6zlerini \u015f\u00f6yle s\u00fcrd\u00fcrd\u00fc:<\/p>\n

“Ge\u00e7enlerde \u0130talyan bir aile geldi, onlara yapt\u0131m, \u00e7ok be\u011fendiler. Alman bir aile geldi, bu k\u00fclt\u00fcr\u00fcn nas\u0131l oldu\u011funu anlatt\u0131m. Onlara bu sakatat k\u00fclt\u00fcr\u00fc \u00e7ok uzak ama \u00e7ok be\u011fendiler. Ho\u015flar\u0131na gitti. Sadece so\u011fuk olmas\u0131 biraz tuhaflar\u0131na gitti. Koreli bir grup gelmi\u015fti, onlara da yapt\u0131m. Onlar da genel olarak be\u011fendiler.”<\/p>\n

\"\"<\/p>\n

Eski kay\u0131tlardaki ismi: “Tand\u0131rba\u015f”<\/h3>\n

Dokuz Eyl\u00fcl \u00dcniversitesi Gastronomi ve Mutfak Sanatlar\u0131 Ana Bilim Dal\u0131 Ba\u015fkan\u0131 ve \u0130zmir A\u015f\u00e7\u0131lar Derne\u011fi Ba\u015fkan\u0131 Do\u00e7. Dr. Turgay Bucak ise s\u00f6\u011f\u00fc\u015f\u00fcn farkl\u0131 kentlerde de yap\u0131lmas\u0131na ra\u011fmen bir \u0130zmir lezzeti olarak yayg\u0131nla\u015ft\u0131\u011f\u0131na i\u015faret etti.<\/p>\n

\"\"<\/p>\n

Bucak, s\u00f6\u011f\u00fc\u015f\u00fcn eski kay\u0131tlardaki isminin “tand\u0131rba\u015f” olarak ge\u00e7ti\u011fini ifade ederek, \u015fu bilgileri verdi:<\/p>\n

“S\u00f6\u011f\u00fc\u015f\u00fcn Osmanl\u0131 ve T\u00fcrk mutfa\u011f\u0131na Y\u00f6r\u00fcklerden gelen, 500 y\u0131ll\u0131k ge\u00e7mi\u015fi olan bir lezzet oldu\u011funu biliyoruz. Baz\u0131 rivayetlere g\u00f6re ise Balkanlar’dan geldi\u011fi s\u00f6yleniyor. \u00d6zellikle muhacir vatanda\u015flar\u0131n \u00e7ok fazla oldu\u011fu \u0130zmir, Bursa gibi yerlerde \u00e7ok tercih edilmi\u015f. Kuzunun kafa k\u0131sm\u0131 \u00f6nce ha\u015flan\u0131p daha sonra tand\u0131rda pi\u015firildikten sonra yanak, dil, beyin k\u0131sm\u0131 ve en \u00f6nemli lezzeti veren k\u0131sm\u0131 g\u00f6z ya\u011f\u0131 \u00e7\u0131kar\u0131l\u0131yor.”<\/p>\n

Kaynak: AA<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

K\u00f6keni konusunda \u00e7e\u015fitli rivayetler bulunsa da ad\u0131 \u0130zmir ile \u00f6zde\u015fle\u015fen bir lezzet olan s\u00f6\u011f\u00fc\u015f, kuzu…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17438,25820],"tags":[],"class_list":["post-75971","post","type-post","status-publish","format-standard","hentry","category-yasam","category-yemek-gurme"],"views":166,"_links":{"self":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/75971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/comments?post=75971"}],"version-history":[{"count":1,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/75971\/revisions"}],"predecessor-version":[{"id":75973,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/posts\/75971\/revisions\/75973"}],"wp:attachment":[{"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/media?parent=75971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/categories?post=75971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haberegider.com\/blog\/wp-json\/wp\/v2\/tags?post=75971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}